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Homemade Icelandic Skyr (Traditional Yogurt Cheese)
A step‑by‑step guide to making authentic Icelandic skyr at home using a milk separator, natural fermentation, and slow draining in linen bags. The result is a thick, creamy, high‑protein yogurt cheese that can be enjoyed plain or flavored with lemon or rhubarb syrup.
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Cost Breakdown
Critical Success Points
- • Separate Cream
- • Pasteurize Milk
- • Add Starter Culture
- • Drain in Linen Bags
Safety Warnings
- • Milk is heated to near‑boiling; use oven mitts and handle hot pots carefully.
- • Sanitize all equipment to prevent contamination.
- • Do not consume if the skyr develops off‑odors or mold.
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